Ingredients

1/2 cup sparkling rosé

2 shallots, minced

1 tablespoon white wine vinegar

1/4 teaspoon freshly ground pepper

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Preparation

In a bowl, combine the rosé, shallots, vinegar and pepper. Arrange the oysters on a bed of ice and serve with the mignonette
MAKE AHEAD The mignonette can be refrigerated for up to 6 hours. Serve chilled.